Recipes, reviews and recreation with the Madhouse Family - one parent, three kids, two dogs, all bilingual !

Monday, 25 June 2012

Some quick and easy midweek recipes from Philly

Macaroni Cheese with Ham & Sweetcorn(£4.54 for 4 servings)

Overview

portions: 4

Times

Prep time: 15 minutes

Cook time:: 15 minutes

Ingredients

300 g macaroni

120 g Philadelphia Light

150 ml semi skimmed milk

75 g reduced fat grated cheddar cheese

198 g can no added salt or sugar sweetcorn, drained

75 g lean ham, cut into cubes

Instructions

1. Preheat the oven to 190 C, Gas 5. Cook the macaroni according to instructions on pack.
Whilst it is cooking mix the Philly with the milk and half of the cheddar.

2. Drain the pasta and return to the pan, mix with the Philly mixture, sweetcorn and ham.
Turn into a greased ovenproof dish and top with the remaining cheese.

3. Bake in the preheated oven for 15 minutes until light golden brown.

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Chilli Pasta Bake

Overview

portions: 4

Times

Prep time: 20 minutes

Cook time:: 20 minutes

Ingredients

300 g extra lean minced beef

1 large jar ready made chilli con carne sauce

300 g penne pasta

100 g Philadelphia Light with Garlic & Herbs

1 egg

150 g tub o% fat Greek yogurt

40 g reduced fat cheddar cheese, grated

salad, to serve

Instructions

1.
Heat the oven to 180 C, Gas 4. Heat a large frying pan, add the mince
and brown then add the chilli sauce and cook over a reduced low
heat for 5 minutes.

2.
Cook the pasta according to the instructions on the pack and drain
well. Mix with the chilli sauce to combine and pour into an ovenproof
dish.

3.
In a bowl with a whisk, mix the Philly, egg and yogurt and half of the
cheddar cheese. Pour the Philly mix over the top of the saucy
pasta and top with the remaining cheese. Bake for 20 minutes until
browned on top. Serve with salad.

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Philly Meatball Pasta

Overview

portions: 4

Times

Prep time: 20 minutes

Cook time:: 20 minutes

Ingredients

300 g linguine pasta

6 large sausages (Cumberland sausages are particularly delicious)

1 dsp sunflower oil

1 large onion, finely chopped

1 clove garlic, thinly sliced

150 g Philadelphia Original

2 tsp wholegrain mustard

approx. 75ml beef stock

1 tbsp chopped parsley, optional

Instructions

1. Cook the pasta in a large pan of boiling water as directed on the packet.

2. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil
until browned all over and cooked through. Remove the meatballs from the pan.

3. Add
the onion and garlic to the frying pan and cook gently for several
minutes to soften
the onions. Add the Philly to the onions with the stock (or a little
water) and mustard. Gently heat until the Philly has melted, then stir
in the parsley and meatballs.

4. Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and
spoon over the Philly sauce to serve.